• Nancy Grenier

WILD MUSHROOMS PASTA

PERFECT FOR A DELICIOUS WEEKDAY DINNER.


Who doesn’t like pasta?


Whether it is cold or warm outside, we all love pasta. Indeed, they are so simple to cook and so versatile, making them my go-to ingredient when I don't feel like cooking all day long.


Tonight, swap your classic tomato sauce for this wild mushrooms pasta recipe. Ready in just 30 minutes, it is the perfect recipe for a quick dinner with friends or family.


Buon appetito!


Happy cooking!

Nancy

Preparation | 20 minutes (without soaking time)

Cooking | 10 minutes

4 portions


INGREDIENTS

  • 1 1/2 cups (250 ml) dehydrated wild mushrooms

  • 2 cups (500 ml) of water

  • 1 tbsp. (15 ml) vegetable broth

  • 1 tbsp. (15 ml) Teriyaki sauce

  • 1 tsp. (5 ml) chopped fresh chives

  • 1 tsp. (5 ml) fresh basil, finely chopped

  • A pinch of onion pepper

  • A pinch of Espelette pepper

  • Salt and pepper, to taste

  • 1/2 yellow or red onion

  • 1 clove of garlic

  • 2 tbsp. of oil (30 ml)

  • 1/2 orange pepper cut into julienne

  • 1/3 VegNature nature plant-based goat cheese log (45 g)

  • 2 tbsp. (30 ml) white wine

  • 4 portions of cooked pasta, according to the packaging

STEPS

  1. Soak mushrooms in water for at least an hour.

  2. After the soaking time, take 1 cup of the soaking water.

  3. Drain mushrooms.

  4. Mix the soaking liquid with vegetable broth, Teriyaki sauce and spices. Set aside.

  5. Cut the onion and garlic finely.

  6. With a drizzle of oil, sauté onion, garlic and mushrooms.

  7. Reduce the heat and add the orange pepper.

  8. Add the liquid prepared previously and let simmer for a few minutes.

  9. Add salt and pepper to taste.

  10. Add VegNature nature plant-based goat cheese log and white wine.

  11. Stir over low heat until the VegNature is completely melted.

  12. Serve on the pasta of your choice.

Pasta day, every day.

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